in yesterday’s post i promised to post the recipe for the roasted pork shoulder (pernil), since i like to keep my word, here it is.

pernil is traditionally made for special occasions (christmas, new years, weddings, birthdays). since it takes so much time to make it is not, sadly, an every day dish.  but i guess that is better because when we do get pernil, we are very grateful for it!

do not be daunted by the size of the pernil or the length of time it takes to get to the final product.  it is absolutely worth it.  i promise.  here it is roasted pork shoulder (pernil) recipe!

INGREDIENTS:
7 1/2 lb of pernil
3 sour oranges
4 garlic cloves
1 cup of red cooking wine
1/2 cup of sofrito
1/4 cup of seedless olives
2 envelopes/cubes of chicken bouillon
2.5 envelopes of goya seasoning with achiote
1 tbs of ground dry oregano

INSTRUCTIONS:
first, wash the pork. don’t cut off the fat, it will make it more delicious.

poke holes all over the pork shoulder.

coat the pork with the juice of three sour oranges.

mash up together the olives and garlic coves, stuff them in the holes you poked onto the pork. 

in a bowl, mix together the chicken bouillon, achiote seasoning, red wine, sofrito and oregano.

coat the pork throughly with the mixture.

set the pork skin side up and pour the rest of the mixture on the pan.

cover and place on the fridge at least 12 hours.

halfway through the marinating process, turn the pork over and let it marinate some more.

once you are ready to bake, place the pork, skin side down and bake covered at 400° for about 40 minutes or until the liquid at the bottom of the pan starts to boil.

once it starts boiling lower the heat to 350° and bake 30 minutes per pound or until the liquids run clear. 

after about 1.5 hours, flip the pernil so it is skin side up and bake for about another 1.5 hour. 

after the pernil is baked through, cook uncovered and skin side up to crisp up the skin.  cook for an extra 30 minutes. 

let it rest for about 20 minutes before serving.

thanks for stopping by!!